Carocho, Márcio
Morales, Patricia https://orcid.org/0000-0002-3789-2730
Ciudad-Mulero, María
Fernández-Ruiz, Virginia
Ferreira, Elisabete
Heleno, Sandrina
Rodrigues, Paula
Barros, Lillian
Ferreira, Isabel C.F.R.
Funding for this research was provided by:
Foundation for Science and Technology
European Structural and Investment Funds
This article is maintained by: Elsevier
Article Title: Comparison of different bread types: Chemical and physical parameters
Journal Title: Food Chemistry
CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.foodchem.2019.125954
Content Type: article
Copyright: © 2019 Elsevier Ltd. All rights reserved.